“The durum course specifically is an opportunity to contribute my expertise as a technical miller and extend the IGP impact by partnering with NCI and their industry partners,” says Fowler.

“This course will focus on the differences between milling of hard wheat for flour and the production of semolina for pasta production.

"We will apply the basic principles of milling and wheat cleaning and introduce techniques to quantitatively measure and improve milling efficiencies,” Fowler concludes.

Highlights will include principles of durum milling, handling and blending, equipment, plant maintenance, and hands-on experience in the NCI pilot-scale Durum Mill and the NCI Pasta Extrusion Laboratory.